CoffeeMind’s standard IKAWA roast profile

On the IKAWA they call the probe hovering above the roasting bean pile for ‘Exhaust’ because it measures the temperature of the air going OUT of the roast chamber. But I would call this probe for the ‘Bean Probe’ because it is a measure of how hot the beans are because the beans ‘cools down’ the air as it passes proportional to how hot they are and therefore it is a perfect indicator of the state of the beans which correlates with the color of the beans which for me is how I interpret the Bean probe in a drum roaster.

The probe measuring the temperature going INTO the coffee roaster IKAWA calls ‘Inlet’ where I would call it ‘Air’ as it is a measure of the medium adding heat energy to the beans namely the air. It is important to have an idea of the temperature difference between the medium GIVING heat (the air) and the medium GETTING heat (the beans) as the temperature between the two will determine how quickly the beans are heated up.

The IKAWA follows the curve you ask it to do, and it has two different modes it can do so corresponding to wheter you want to match the air temperature curves (as I would call it as it is the medium giving energy) or the bean curve (as I would call it as it is the medium getting energy) and since they call the measure of the air going in for ‘Inlet’ and the meaure of the air above the beans for ‘Exhaust’ they call the mode where the Inlet (Air) is matched for ‘Inlet Profile’. The mode where the Exhaust air (what I would call the bean temperature) is curve matched is called ‘Exhaust Profile’.

Please match these concepts up below

CoffeeMind’s standard IKAWA profile runs in

On CoffeeMind’s standard IKAWA roast profile all the waypoints should never change between roasts except the last point (EP) which is the point controlling both Color and Developement time of the roast. This makes it much easier to keep ‘everything else the same’ and systematically focus on modulating both development time and color with a single waypoint on the profile

What is the function of the BC and AC point on CoffeeMind’s standard IKAWA roast profile?